This recipe is the absolute best!! I tried it a second time, quadrupled the ingredients, whipped in 2 blocks of cream cheese into it to make 2 tiered carrot cake. It held its shape during transport and the baby shower event. It is my forever go to! It really is the absolute best. Thank you so much!
Ahhh thank you so much , I actually made a cream cheese version over the weekend 😀 great minds 😂 it will be added to TH-cam soon….thanks again for watching.
I just tried this out today, i think its my new favourite! I didnt boil the water - I got it out of the tap at 50 C, it was hot enough to dissolve the sugar without having to use extra things which makes it even easier!
I tried and it worked out so well the first time. I tried again, and I couldn’t get the merengue firm. Is it a must to have the merengue firm in order to get the best result?
Ive been searching for a recipe like this since i cant find pasteurized egg whites...will definitely give it a try. Can I use corn syrup instead of powdered sugar to add that extra sweetness or would it ruin the consistency? Also, if i wanted to make a chocolate version? Do i add cocoa powder at the end or add it after the meringue is made? Love to hear from you
How much frosting does it make? Will it be enough to cover and fully decorate my 2 layer 6 inch cake? Is it stable in room temperature? Thanks for the recipe.
I tried making and the confectioner's sugar didn't dissolved completely so some of the piping tips got clotted. I did notice it was very dry before adding the butter, like it was most stuck in the whisk like glue, how can I fix this? I loved the texture and flavor, but I need it smoot so I can pipe easily. Thanks!
Hello, did you put the correct amount of boiled water and sugar at the start ? This is the only thing I can think as to why it was dry. You need to also mix thoroughly once everything is incorporated to achieve a smooth consistency. I hope this helps….let me know if I can assist further. Thanks for watching x
I just made this & it started out dry but you gotta crank it up on high & scrape the bowl a few times before adding the butter. Just keep whisking, it took longer than expected, but turned out great!
Hi, thanks for an awesome video. About how many cupcakes can l frost with this amount of buttercream. I'm making rosettes. Kind regards from South Africa.
Why do we need to add confectioners sugar? Why can't we just use the granulated like regular Italian buttercream? I cannot stand powdered sugar & I use meringue powder for many things but never tried the buttercream yet? Thanks 😊
I tried today for the Minecraft cake. I like the recipe coz I can easily reduice the granular sugar quantity without affecting the texture. It’s personal preference, but it taste a little bit too buttery for me so I will reduice maybe 30-50g next time.
This recipe is the absolute best!! I tried it a second time, quadrupled the ingredients, whipped in 2 blocks of cream cheese into it to make 2 tiered carrot cake. It held its shape during transport and the baby shower event. It is my forever go to! It really is the absolute best. Thank you so much!
Ahhh thank you so much , I actually made a cream cheese version over the weekend 😀 great minds 😂 it will be added to TH-cam soon….thanks again for watching.
Great visuals & easy instructions to follow. Looks delicious!
Thanks so much!
Just made this and it’s fantastic I added 1 tsp of coconut cream as that’s the flavor I needed for my tropical cupcakes TY
Sounds delicious. Thankyou for watching and trying the recipe.
😮Bravo, super, creative pastry chef 👏 👌 ❤️ Thank you so much for writing the ingredients exactly and sharing your great recipes and videos 💯💜
My pleasure 😊thank you for watching. Much appreciated
This was so good just made it today, took my time and let it do it's thing, perfect amout of sweetness without being over bearing...thank you!
That’s great news, thank you for watching and so glad it turned out good for you. X
Used this recipe so many times and it works great every time.
thank you so much
Oh that’s amazing, so glad it works for you. Thank you. ☺️
I just tried this out today, i think its my new favourite! I didnt boil the water - I got it out of the tap at 50 C, it was hot enough to dissolve the sugar without having to use extra things which makes it even easier!
That’s amazing….its one of my favourites too! Thank you for watching !
Made it a second time for my frosted sugar cookies and it was great…this may be my go to buttercream
Amazing. Thank you xx
Does it crust? Is it stable in warm weather? Thank you for sharing!
Great questions! I’d love to know the answers as well.
No. It only crusts if you use shortening instead of butter.
Best recipe so far I am looking for
Thanks a lot 😊
wow!
I tried and it worked out so well the first time. I tried again, and I couldn’t get the merengue firm. Is it a must to have the merengue firm in order to get the best result?
Looks good will try
Looks amazing and super satisfying 😍
Thank you 😋
I'll definitely try it
How much can this batch Ice a 8inch please?
Very nice video 👍
Thanks for visiting
Ive been searching for a recipe like this since i cant find pasteurized egg whites...will definitely give it a try.
Can I use corn syrup instead of powdered sugar to add that extra sweetness or would it ruin the consistency?
Also, if i wanted to make a chocolate version? Do i add cocoa powder at the end or add it after the meringue is made? Love to hear from you
I’d add the chocolate powder in with the icing sugar for best results.
How much frosting does it make? Will it be enough to cover and fully decorate my 2 layer 6 inch cake? Is it stable in room temperature? Thanks for the recipe.
Yes it should frost a 6 inch cake. It is stable in room temperature also. Thanks for watching.
@@AnitasCakeBakery thank you so much. I will try making this recipe soon.
Can this be made a day prior the event, kept in the fridge until next day? Will it have the same consistency? Will I need to remix it? Thank you!!!
Can this buttercream be use for covering a cake ?
It sure can! 😃
I tried making and the confectioner's sugar didn't dissolved completely so some of the piping tips got clotted. I did notice it was very dry before adding the butter, like it was most stuck in the whisk like glue, how can I fix this? I loved the texture and flavor, but I need it smoot so I can pipe easily. Thanks!
Hello, did you put the correct amount of boiled water and sugar at the start ? This is the only thing I can think as to why it was dry. You need to also mix thoroughly once everything is incorporated to achieve a smooth consistency. I hope this helps….let me know if I can assist further. Thanks for watching x
I just made this & it started out dry but you gotta crank it up on high & scrape the bowl a few times before adding the butter. Just keep whisking, it took longer than expected, but turned out great!
Hi, thanks for an awesome video. About how many cupcakes can l frost with this amount of buttercream. I'm making rosettes.
Kind regards from
South Africa.
Thank you so much. You may be able to decorate around 12 cupcakes
@@AnitasCakeBakery Thanks for replying 🌹
Why do we need to add confectioners sugar? Why can't we just use the granulated like regular Italian buttercream? I cannot stand powdered sugar & I use meringue powder for many things but never tried the buttercream yet? Thanks 😊
Try it with granulated sugar and let me know how it works out. 😀
Great video! At which point can I add powdered or gel food coloring to this recipe?
Hello! Thank you for watching…. You can add the colouring when you add the icing sugar. Hope this helps. 😊
Nice video can i cover a 1kg cake from this recipe
Thank you. You may need to double the recipe.
Can it be stored in the fridge to use the next day?
Yes it can, just bring it to room temp and re whip. But it can also be left out a couple days or so .
Can i add egg white powder to it?
I’ve never added eg white powder to this recipe so I’m not sure how it would work out. Sorry….thanks for watching x
Can we use eggfree meringue powder
I’ve never tried this, so I can’t comment on that. Sorry.
You can use the chickpea water instead, that should work fine.
How much can this batch ice a 8inch cake ?
Sorry for the late reply….id say it can fill and decorate a 6 inch cake
Can I stop at icing sugar?
Sorry, I don’t understand the question ?
That's my question I think, I don't see why we have to use the powdered sugar with the sugar syrup anyway?
I wouldn’t call this American buttercream. It’s more of a Swiss meringue. Looks good though!
They didn't, they called it Italian/American because they used both the simple syrup & the confectioners sugar.
I tried today for the Minecraft cake. I like the recipe coz I can easily reduice the granular sugar quantity without affecting the texture. It’s personal preference, but it taste a little bit too buttery for me so I will reduice maybe 30-50g next time.
Amazing, thanks for trying the recipe. Yes you sure can reduce the amount of ingredients slightly to your personal preference.
Your text, though pretty, is difficult to read. Thank you
Thanks for the feedback.